Packery with Charred Cabbage and Sausage

18 mins
Serves 1
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Directions

  1. 1Cut the cabbage into quarters.
  2. 2Cut the cabbage into quarters.
  3. 3Cut the cabbage into quarters.
  4. 4Dice the onion while the pan is heating up.
  5. 5Dice the onion while the pan is heating up.
  6. 6Dice the onion while the pan is heating up.
  7. 7Put olive oil in the piping hot pan and place the cabbage quarters.
  8. 8Put olive oil in the piping hot pan and place the cabbage quarters.
  9. 9Put olive oil in the piping hot pan and place the cabbage quarters.
  10. 10Char the cabbage on both sides.
  11. 11Char the cabbage on both sides.
  12. 12Char the cabbage on both sides.
  13. 13Cook up a pound of Italian sausage.
  14. 14Cook up a pound of Italian sausage.
  15. 15Cook up a pound of Italian sausage.
  16. 16Add the onion once sausage is browned.
  17. 17Add the onion once sausage is browned.
  18. 18Add the onion once sausage is browned.
  19. 19Add more olive oil.
  20. 20Add more olive oil.
  21. 21Add more olive oil.
  22. 22Cook the onions until they are soft and opaque. They should not be browned at this point.
  23. 23Cook the onions until they are soft and opaque. They should not be browned at this point.
  24. 24Cook the onions until they are soft and opaque. They should not be browned at this point.
  25. 25Add a pinch of dried chilli.
  26. 26Add a pinch of dried chilli.
  27. 27Add a pinch of dried chilli.
  28. 28Chop up the charred cabbage, remove the core and finely slice it.
  29. 29Chop up the charred cabbage, remove the core and finely slice it.
  30. 30Chop up the charred cabbage, remove the core and finely slice it.
  31. 31Add the chopped cabbage to the sausage and onion mix.
  32. 32Add the chopped cabbage to the sausage and onion mix.
  33. 33Add the chopped cabbage to the sausage and onion mix.
  34. 34Mix everything and cover with a lid for about 5 minutes.
  35. 35Mix everything and cover with a lid for about 5 minutes.
  36. 36Mix everything and cover with a lid for about 5 minutes.
  37. 37Add butter and red wine vinegar once the cabbage mix is nearly done.
  38. 38Add butter and red wine vinegar once the cabbage mix is nearly done.
  39. 39Add butter and red wine vinegar once the cabbage mix is nearly done.
  40. 40Add a pinch of salt and a generous amount of fresh cracked black pepper.
  41. 41Add a pinch of salt and a generous amount of fresh cracked black pepper.
  42. 42Add a pinch of salt and a generous amount of fresh cracked black pepper.
  43. 43Boil salted water and cook packery for 18 minutes.
  44. 44Boil salted water and cook packery for 18 minutes.
  45. 45Boil salted water and cook packery for 18 minutes.
  46. 46Grate some Parmigiano Reggiano.
  47. 47Grate some Parmigiano Reggiano.
  48. 48Grate some Parmigiano Reggiano.
  49. 49Turn off the heat, add the cheese and mix it.
  50. 50Turn off the heat, add the cheese and mix it.
  51. 51Turn off the heat, add the cheese and mix it.
  52. 52Add finely chopped parsley.
  53. 53Add finely chopped parsley.
  54. 54Add finely chopped parsley.
  55. 55Take some cooking liquid from the pasta and add it to the sauce.
  56. 56Take some cooking liquid from the pasta and add it to the sauce.
  57. 57Take some cooking liquid from the pasta and add it to the sauce.
  58. 58Drain the pasta, add it to the sauce and mix it.
  59. 59Drain the pasta, add it to the sauce and mix it.
  60. 60Drain the pasta, add it to the sauce and mix it.
  61. 61Add more cooking water and mix gently.
  62. 62Add more cooking water and mix gently.
  63. 63Add more cooking water and mix gently.
  64. 64Drizzle with olive oil and mix.
  65. 65Drizzle with olive oil and mix.
  66. 66Drizzle with olive oil and mix.
  67. 67Finish with Parmigiano Reggiano.
  68. 68Finish with Parmigiano Reggiano.
  69. 69Finish with Parmigiano Reggiano.

Ingredients

  • 1 package packery pasta
  • 1 package packery pasta
  • 1 package packery pasta
  • 1 head cabbage
  • 1 head cabbage
  • 1 head cabbage
  • 1 pound italian sausage
  • 1 pound italian sausage
  • 1 pound italian sausage
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 pinch dried chilli
  • 1 pinch dried chilli
  • 1 pinch dried chilli
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoon red wine vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon red wine vinegar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 generous amount fresh cracked black pepper
  • 1 generous amount fresh cracked black pepper
  • 1 generous amount fresh cracked black pepper
  • 1 cup Parmigiano Reggiano
  • 1 cup Parmigiano Reggiano
  • 1 cup Parmigiano Reggiano
  • 1 handful finely chopped parsley
  • 1 handful finely chopped parsley
  • 1 handful finely chopped parsley

Equipment

cast iron panknifecutting boardladlepot